Best Lafd Engine Co No 28s Vegetarian Black Bean Chili Recipes

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VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

Make and share this Vegetarian Black Bean Chili recipe from Food.com.

Provided by SweetySJD

Categories     Black Beans

Time 40m

Yield 7 serving(s)

Number Of Ingredients 15

2 cups sweet onions, chopped
2 tablespoons canola oil
1/2 lb mushroom, sliced
1 large green pepper, chopped
1 large yellow pepper, chopped
1 large red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce

Steps:

  • In a large pot, saute onions in oil for 5 minutes.
  • Add mushrooms, peppers, and garlic; saute 5-6 minutes, until vegetables are crisp-tender.
  • Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes, until heated through.

LAFD ENGINE CO. NO. 28'S VEGETARIAN BLACK BEAN CHILI



Lafd Engine Co. No. 28's Vegetarian Black Bean Chili image

Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column.

Provided by lynnski LA

Categories     Black Beans

Time 1h35m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 20

4 cups black turtle beans, cooked
1 chile (dried ancho)
1 chile (dried guajillo)
1 bay leaf
4 teaspoons cumin seeds
4 teaspoons mexican oregano leaves (dried)
4 teaspoons paprika
1/2 teaspoon cayenne pepper
3 tablespoons olive oil
3 yellow onions, cut in 1/3 inch dice
4 garlic cloves, finely chopped
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes
1 chipotle chile in adobo, finely chopped
1 tablespoon rice vinegar
1/4 cup chopped cilantro
1 cup green onion, chopped
1 cup sharp cheddar cheese, shredded
1 cup creme fraiche (or sour cream)
1 cup cilantro leaf

Steps:

  • Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
  • Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
  • Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
  • Stir in oregano leaves, shaking pan frequently so herbs don't burn.
  • When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
  • Place mixture in a blender and grind into a coarse powder, set aside.
  • Heat olive oil in a 6 quart soup pot, over medium heat.
  • Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
  • Add tomatoes, juice and about 1 teaspoon chipotle chile.
  • Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
  • Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
  • Adjust seasonings to taste one last time, and serve.
  • Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.

CHIPOTLE BLACK BEAN CHILI



Chipotle Black Bean Chili image

Make and share this Chipotle Black Bean Chili recipe from Food.com.

Provided by KelBel

Categories     Black Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 cup finely chopped onion
6 cloves garlic, minced
2 tablespoons chili powder
1 canned chipotle chile in adobo, minced
1 teaspoon adobo sauce (from the chipotle chile)
2 (15 ounce) cans black beans, drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (4 1/2 ounce) can chopped green chilies, drained
salt and pepper
fresh cilantro stem (to garnish)

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add onion and garlic; saute 3 minutes or until tender.
  • Add chili powder and next 5 ingredients; bring to a boil.
  • Add salt and pepper to taste.
  • Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  • Ladle into individual serving bowls and garnish with cilantro, if desired.

PREMIUM BLACK BEAN SOUP



Premium Black Bean Soup image

A very good, simple vegetarian black bean soup. Originally came from back of a box of Premium Saltines (hence the name). The recipe originally called for chicken broth, but I use vegetable broth to make it vegetarian.

Provided by Bill Woodward

Categories     Black Beans

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

1 medium yellow onion, chopped
1 tablespoon ground cumin
1 tablespoon vegetable oil
3 (16 ounce) cans black beans, undrained
1 (14 1/2 ounce) can vegetable broth
1 (24 ounce) jar salsa
1 lime, juice of

Steps:

  • In a 4 quart saucepan, cook onion and cumin over medium heat until onion is tender.
  • Add 2 cans black beans and vegetable broth to the pot. Puree with a stick blender.
  • Stir in remaining black beans, salsa, and lime juice.
  • Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes.

Nutrition Facts : Calories 169.7, Fat 2.2, SaturatedFat 0.3, Sodium 449.9, Carbohydrate 29.7, Fiber 10, Sugar 2.8, Protein 10.1

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories     Bean     Tomato     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Spice     Bell Pepper     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice.

Provided by AEMACIVOR

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 20

½ cup applesauce
1 tablespoon brown sugar
1 tablespoon ground coriander
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon dried thyme
1 pinch asafoetida powder
1 (15 ounce) can black beans
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1 onion, chopped
1 yellow squash, chopped
2 carrots, chopped
1 sweet potato, peeled and diced
1 cup chopped fresh mushrooms
1 quart water, or as needed

Steps:

  • In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 4.6 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 259.4 mg, Sugar 10.7 g

VEGETARIAN CHILI WITH BLACK BEANS



Vegetarian Chili with Black Beans image

Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.

Provided by Gene Payne

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 50m

Yield 6

Number Of Ingredients 11

3 (15 ounce) cans black beans
¼ cup olive oil
2 cups chopped onions
2 medium red bell peppers, coarsely chopped
6 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 (16 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

  • Drain black beans, reserving 1/2 cup liquid. Set aside.
  • Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
  • Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
  • Season to taste with salt and pepper. Ladle chili into bowls to serve.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g

VEGETARIAN BLACK BEAN CHILI WITH ORANGE & CUMIN



Vegetarian Black Bean Chili With Orange & Cumin image

This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus.

Provided by blucoat

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 oranges
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 (15 1/2 ounce) cans seasoned canned black beans, drained (can use unseasoned beans and increased the spices a little)
2 (14 1/2 ounce) cans diced tomatoes with juice
1 -2 ounce dark chocolate (optional) or 1 -2 tablespoon chocolate chips (optional)
1 tablespoon Dijon mustard (optional)
hot pepper sauce, to taste
sour cream or plain yogurt, to taste
chopped fresh cilantro, to taste

Steps:

  • Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges.
  • Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice (and, if using, the chocolate and mustard).
  • Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.

Nutrition Facts : Calories 335.5, Fat 6.1, SaturatedFat 0.9, Sodium 1169.7, Carbohydrate 58.7, Fiber 20.2, Sugar 11.7, Protein 15.9

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